(Scotch) Alcohol (95 per cent.) 46 galls. Scotch whisky 8 „ Water 18 „ Honey (3 lbs. in 1½ gall. water) Creosote 5 drops. Acetic acid 2 oz. Pelargonic ether 1 „ Ale 1 gall. (Irish) Spirits 30 galls. Irish whisky 5 „ Old ale ½ „ Creosote (dissolved in acetic acid) 4 drops. Pelargonic ether 1 oz. The preparation met with in commerce under the name of “pelargonic ether” appears to be identical with oenanthic ether. _Rum_:-- Rectified spirits 6 quarts. Jamaica rum 22 „ Rum essence 1½ oz. Vanilla essence 1/10 „ Water 2 quarts. St. John’s bread 1½ oz. Raisins 1½ „ Proof spirits 40 galls. Rum essence ½ pint. Sugar colouring ½ „ Sugar syrup 1 quart. “Rum essence” is composed of butyric ether, 15 parts; acetic ether, 2 parts; vanilla tincture, 2 parts; essence of violets, 2 parts; and alcohol, 90 parts. _Gin_:-- Corn spirits 80 galls. Oil of turpentine 1 pint. Oil of juniper 8 oz. Salt 21 lbs. Water 35 galls. Oil of caraway ½ oz. Oil of sweet fennel ¼ „ Cardamoms 8 „ Distil over, 100 galls. The chemical examination of distilled spirits is ordinarily limited to a determination of the alcohol, solid residue, ash, and volatile acids, coupled with special qualitative and quantitative tests for any particular adulterants, the presence of which may be suspected.